We leafed through the ingredients and pruned back the excess. This reduced calorie salad is now a dish to serve and savor.
Salad
Added 1 cup shredded carrots, 2 cups broccoli florets and 1 medium red bell pepper
12 slices bacon >
6 slices bacon
Dressing
1 1/2 cups mayonnaise >
3/4 cup reduced-fat mayonnaise plus 3/4 cup buttermilk
1/2 cup shredded Cheddar cheese >
1/2 cup shredded reduced-fat Cheddar cheese
Nutritional Highlights
430 (before)
150 (after)
40 g (before)
9 g (after)
8 g (before)
2 g (after)
600 mg (before)
360 mg (after)
20 min |
20 min |
10 servings (about 1 cup each) |
Salad
6 cups torn mixed salad greens, such as Italian blend
2 cups small broccoli florets
1 cup shredded carrots
2 cups Green Giant® frozen sweet peas, cooked, drained
1 medium red bell pepper, cut into thin bite-size strips
2 medium stalks celery, thinly sliced (1 cup)
6 slices bacon, crisply cooked, drained and crumbled
5 medium green onions, thinly sliced (5 tablespoons)
Dressing
3/4 cup reduced-fat mayonnaise
3/4 cup buttermilk
2 tablespoons chopped fresh or 1/2 teaspoon dried basil leaves
1/2 teaspoon finely shredded lemon peel
1 teaspoon lemon juice
1/4 teaspoon pepper
1/2 cup shredded reduced-fat Cheddar cheese (2 oz)
1
Place salad greens in large salad bowl. In order given, layer remaining salad ingredients over greens
|
2
In small bowl, mix all dressing ingredients except cheese until well blended. Spoon dressing over salad; sprinkle with cheese. Toss salad to coat.
|
Nutritional Information
1 cup each:
Calories 150 (Calories from Fat 80); Total Fat 9g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 15mg; Sodium 360mg; Total Carbohydrate 11g (Dietary Fiber 3g, Sugars 5g); Protein 6g
% Daily Value
Vitamin A 90%; Vitamin C 70%; Calcium 10%; Iron 6%
Exchanges
1/2 Other Carbohydrate, 1 Vegetable, 1/2 High-Fat Meat, 1 Fat
Carbohydrate Choices
1
